Milk Lentil Soup
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451Classic milk lentil soup with potatoes. Soup is favoured by adults who can flavour it with vinegar, but also by children. During cooking of soup for the smallest, cook it without salt.
recipe,photo-recipe,potatoes,lentils sterilized,whole milk 3.5%,sour cream (fat 14-18%),Legume soups,Children recipes
Legume soups
Ingredients
Ingredients
| all-purpose flour / plain flour | 1.75 | oz | 50 | grams | |
| ground caraway | 0.5 | tsp | ½ | teaspoon | |
| lentils sterilized | 1.1 | lb | 500 | grams | |
| potatoes | 8.75 | oz | 250 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| sour cream (fat 14-18%) | 7 | oz | 200 | grams | |
| unsalted butter | 1 | oz | 30 | grams | |
| water | 3.2 | cup | 750 | milliliters | |
| whole milk 3.5% | 3.4 | cup | 800 | milliliters |
Recipe
1.
potatoes 8.75 oz (250 g) • water 3.2 cup (750 ml) • salt 1 tsp • ground caraway 0.5 tsp
Cut peeled, washed potatoes into the small cubes and let it cook in a water. Add salt and caraway.
2.
lentils sterilized 1.1 lb (500 g)
Add sterilised lentils without brine into the cooked potatoes. If you cook soup from dried lentils, so first cook lentil separately in a pot until soft.
3.
whole milk 3.5% 3.4 cup (800 ml) • sour cream (fat 14-18%) 7 oz (200 g) • all-purpose flour / plain flour 1.75 oz (50 g)
Stir sour cream and flour in milk. Remove the pot from the flame and stir in the thickening paste. Then put back the pot on flame and shortly cook the soup.
5.
Serve soup decorated with fresh parsley leaves. It is tasty also with bread and butter.
Bon appetit!